Red Pepper Hummus with Toasted Pita
18
Red Pepper Hummus with Toasted Pita
Ingredients
| 4 | each |
pita bread, whole wheat
cut into triangles |
* |
| 1 | x |
nonstick cooking spray
|
* |
| 1 | x |
garlic salt
|
* |
| 15 | ounces |
chickpeas (garbanzo beans)
drained, about 1 can |
|
| 1 | cup |
sweet red bell peppers
sauteed |
|
| ¼ | cup |
tahini (sesame paste)
sesame paste |
* |
| 2 | tablespoons |
lemon juice
fresh |
|
| 3 | cloves |
garlic
|
|
| 1 | teaspoon |
cumin
ground |
|
| 1 | x |
salt
to taste |
* |
| 1 | x |
black pepper
ground to taste |
* |
| 2 | tablespoons |
parsley leaves
fresh, finely chopped, optional |
Directions
Preheat oven to 400℉ (200℃).
Place pita triangles on a large baking sheet and spray the surface with cooking spray.
Season the tops with garlic salt.
Bake 6 to 8 minutes, until golden brown and crisp.
Meanwhile, rinse and drain 1 can of the chickpeas.
Place drained chickpeas in a blender and add red peppers, tahini, lemon juice, garlic, and cumin.
Process until smooth.
Season, to taste, with salt and black pepper.
Transfer to a serving bowl and top with parsley.
Serve hummus with toasted pita triangles arranged alongside.
